Greek Feta Fritatta
Updated: Jul 25, 2018
Oh. my. gosh. So this obsession started one quiet Saturday when I was making my way to Jersey. I woke up early, exercised and left the house without eating. BAD IDEA. A hangry Serena is TERRIBLE at figuring out how to navigate public transportation.
The boyfriend and I stopped at Pret to grab something to eat. Now... ya need to know something about me. I really dislike Panera and Le Pain Quotidien. I always think they're overpriced, their menu is feigning to be healthy, and their portions are miniscule. I just am NOT a fan...and I assumed that I'd dislike Pret as well because the name is French (LOL).
But I was startled at how much I lovedddd Pret!!! They had many affordable breakfast grab-and-go options with their ingredient lists clearly spelled out and Nutrition Facts! For $10 I grabbed a RX Bar, a coffee, banana and a reallyyyy delicious Greek Egg White Omelet. It was a great way to start my day even though I was traveling!
So cue my new obsession with feta cheese and eggs. "Feta cheese... I put that 'ish on everything," has been the new slogan of my life this lovely July. And its OKAY cause feta cheese happens to be a lower fat, high protein cheese that works just DANDY in my Real Food Macros Lyfeeeee.
This recipe is super filling and tasty. Its one of those recipes that you prep for the week and it makes you think that you're having fancy brunch every single day. Even if consumed at work, at your desk, with a cup of crap coffee from the hospital cafeteria.
Greek Feta Frittata
1/2 onion, chopped
1 teaspoon grass fed butter *optional
1.5 cups egg white
6 whole eggs
1 cup mushrooms, sliced thin
3 ounces feta cheese
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 taaspoon garlic powder
Basil leaves, to garnish
1. Preheat oven to 375*
2. OPTIONAL: Heat a pan over medium heat. Add butter and let it melt to coat the pan. Add onions and let them cook for 10 minutes or until soft and translucent. Remove from heat and set aside.
3. In a large bowl, add eggs, egg whites, 2 ounces of feta (reserve 1 ounce for topping), mushrooms and spices*. Add cooked or uncooked onions (see step two). Mix well.
4. Add egg mixture to a large coated baking tray. Be sure to spray the tray with coconut oil so it doesn't stick!
5. Bake for 30 minutes until puffy and slightly brown. Depending on your oven it may need an additional 5 minutes.
6. Remove from oven and before cooking top with additional feta cheese. Garnish with basil. Serve!
* You can add as many veggies to this as you like! I've added red peppers too and it was BOMB!